Cook with

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

This week, week I’d like to dis­pel a big mis mis­con­cep­tion around Amer­i­can food. Peo­ple of­ten as­so­ciate it with junk food and mas­sive su­per­size por­tions, but they couldn’t be more wrong. When I trav­elled around the coun­try back in 2009 I came across such a di­verse range of de­li­cious, hon­est food, from home-cooked classics to new and re­ally in­no­va­tive dishes, that I wrote an en­tire cook­book based on the amaz­ing things I’d tried.

So with Amer­i­can In­de­pen­dence Day com­ing up on the 4th of July, I couldn’t be hap­pier to have an ex­cuse to cel­e­brate the cul­ture and cui­sine of this beau­ti­ful coun­try. I’ve asked the edi­tor of my mag­a­zine, the bril­liant Andy Har­ris, to give you a bunch of clas­sic Amer­i­can desserts that I hope you’ll love as much as I do.

Key Lime Pie is a clas­sic dessert from Florida — it’s tra­di­tion­ally made from Key limes, which are much smaller than the Per­sian va­ri­eties you find over here. Don’t worry: you don’t need to use Key limes to make yours taste scrump­tiously good. Top with whipped dou­ble cream if you want proper, au­then­tic re­sults or sim­ply grate some lime zest over for a dessert that’s a lit­tle lighter.

What could be more Amer­i­can than a slice of creamy, smooth, de­li­ciously dense cheese­cake? Try this baked ver­sion — it’s got a rich cho­co­latey base and an in­tense cof­fee caramel glaze that makes it se­ri­ously good (and a lit­tle bit naughty!).

Last up, th­ese scone-like Straw­berry Short­cakes are a great dessert for sum­mer, when straw­ber­ries are at their best. With a clas­sic straw­berry and cream combo, wedged in be­tween su­per-light and fluffy but rich short­cake, they’re real win­ners.

The Key Lime Pie and Cof­fee Cheese­cake need to be chilled for at least 5 hours or overnight, so keep this in mind be­fore you start. If you’ve got peo­ple com­ing round, they’re great desserts to make ahead – just add the fin­ish­ing touches on the day.

If you don’t have espresso cof­fee for your cheese­cake, you can al­ways use 2tbsp of in­stant in­stead – it’ll work just as well.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.